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Spaghetti-Bolognese

Spaghetti Bolognese

An old favourite for many; and one of the few dishes that all my family love! I often make the sauce in batches, and sneak in further veg.

Unlike white pasta, wholemeal pasta contains fibre which helps digestive function and helps us feel fuller for longer. If you haven’t yet made the switch go half and half initially and move gradually to all wholemeal.

Ingredients

  • 600g good quality mince
  • 1 large onion, chopped
  • 1 large carrot finely diced or grated
  • 3 cloves garlic – minced
  • ½ small leek – finely chopped
  • ½ small red pepper - finely chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 fresh bay leaf
  • 2 rounded dessert spoon tomato puree
  • 1 tin chopped tomatoes (no salt)
  • 500-600 ml beef stock
  • Wholemeal or spelt spaghetti

Instructions

  1. Fry off the onion in a little oil for approximately 5 minutes, or until softened. Add the carrot, leek and red pepper and keep cooking for about 5 mins. Add the garlic and herbs, and cook for 2 to 3 minutes more. Remove from the pan and set aside.

  2. Brown the minced beef in the pan, until cooked and crumbly. Add the veggie mixture back in, and stir for 2 to 3 mins. Stir in tomato puree and cook for 1 minute; add chopped tomatoes and beef stock, stir and gently simmer for 20 -25 minutes.

  3. Serve with wholemeal spaghetti or pasta.


About the Author

I'm Ciara Ryan, eumom's Nutritional Expert. I'm a Nutritional Therapist and member of NTOI. I'm also a mother to three sons, age 9, 7 and 2. I'm passionate about the power of nutritional therapy in helping with both prevention of illness and the promotion of optimum physical and mental health and wellbeing.

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